green enchiladas

Corn tortillas are filled with tender, shredded chicken, black beans, and fresh spinach. Then, smothered in two contrasting sauces for one amazing Chicken Enchilada recipe.

Chicken, Black Bean, and Spinach Enchiladas with Tomatillo Enchilada Sauce

Boneless, Skinless Chicken Breasts,

Black Beans,

Baby Spinach, chopped

Salt and Pepper,

Monterrey Jack Cheese, grated

Corn Tortillas

Canola Oil

Jalapenos,

Onion,

Cilantro Leaves, packed

Garlic

Salt

Pepper

Butter

All-Purpose Flour

Chicken Broth

Sour Cream

Salt,

Black Pepper

Place tomatillos in a medium sized sauce pan.

Cover with hot water and bring to a...

Cover with hot water and bring to a boil. Simmer for 5 minutes.

Remove tomatillos from water and place in a...

Remove tomatillos from water and place in a food processor with remaining ingredients, starting with only one of the jalapenos.

Process until smooth.

Test for heat and add the remaining half...

Test for heat and add the remaining half of the jalapeno if desired. Set aside.

Melt the butter in a skillet over medium...

Melt the butter in a skillet over medium high heat.

Add 1 clove of minced garlic. Add the...

Add 1 clove of minced garlic. Add the flour, whisking until golden and bubbly, about 2-3 minutes.

Slowly whisk the broth into the flour mixture.

Stir in the sour cream, whisking if necessary...

Stir in the sour cream, whisking if necessary to remove any lumps.

Simmer until sauce is thickened.

Season with salt and pepper. Set aside.

Steam the tortillas using a tortilla warmer. If you...

Steam the tortillas using a tortilla warmer. If you don't have a tortilla warmer, see the bottom of this article at Food & Wine for alternative methods. Set tortillas aside and keep warm.

Preheat oven to 375 degrees F.

Spread 1/4 cup of the Tomatillo Sauce on...

Spread 1/4 cup of the Tomatillo Sauce on the bottom of an oven safe pan or two, depending on the size of the pan. Set aside.

Combine the chicken, spinach, salt, pepper and shredded...

Combine the chicken, spinach, salt, pepper and shredded cheese in a medium to large bowl. Stir until ingredients are evenly distributed.

Add the beans and carefully stir in so...

Add the beans and carefully stir in so as not to mash up the beans.

One by one, fill a tortilla with a...

One by one, fill a tortilla with a small handful of filling, about 1/4 - 1/3 cup.

Roll the tortilla, placing the seam side down...

Roll the tortilla, placing the seam side down in the previously prepared pan(s). Repeat until all tortillas have been filled.

Drizzle sour cream sauce on top, followed by...

Drizzle sour cream sauce on top, followed by the tomatillo salsa. Top with additional shredded cheese, if desired.

Cover with foil and bake at 375 degrees...

Cover with foil and bake at 375 degrees F for 20 minutes, or until tortillas are heated through. Makes 2 dozen enchiladas.

https://mediavine-res.cloudinary.com/video/upload/i0n4fzrhbg1zmsxo2aib.mp4

Crock Pot Mexican Chicken is the perfect shredded chicken recipe for your next Mexican recipe. Packed with flavor and super tender thanks to hours in the crock pot, this recipe is sure to please!

CROCK POT MEXICAN CHICKEN

Traditional Mexican green chicken enchiladas, made lighter!

Enchiladas Verdes (Green Enchiladas)

lb 2 boneless, skinless chicken breasts

onion

salt

white corn tortillas

salsa verde (jarred

queso fresco

sour cream (optional

cilantro (optional garnish)

Preheat oven to 400F.

Place the chicken breasts in a stock pot along with 1⁄2 an onion and salt and cover with water. Bring to a boil and simmer until cooked through, about 20 minutes.

Remove chicken from the water and let cool slightly. Shred chicken with two forks and set aside.

Mince the remaining onion and add to the shredded chicken.

In batches place 6 tortillas on a microwave safe dish and microwave 40 to 50 seconds to make them pliable so they don't crack. Keep them covered with a dish cloth to stay warm, then working one by one dip each warm tortilla in green salsa. Scoop two rounded tablespoons into each tortilla and roll tightly and place in a large casserole dish, seam side down, in a single layer. Repeat with the remaining tortillas and chicken.

Drench entire pan with 1 cup sauce and sprinkle with crumbled queso fresco.

Bake, covered in oven for 25 to 30 minutes. Remove from oven and serve with sour cream or additional queso fresco, if desired.

This Green Chicken Enchilada Casserole is easy and healthy, uses only five ingredients, and has shredded zucchini added for a boost of nutritious hidden veggies! Packed with cheese, green salsa verde, chicken, zucchini, and corn tortillas, you&#39;ll love how easy it is to assemble an enchilada casserole with no tortilla rolling required!

Green Chicken Enchilada Casserole

corn tortillas ((or flour, see notes))

chicken

zucchini ((from about 2 small or 1 large))

salsa verde ((green salsa, see notes))

cheese

cilantro and red onion ((for serving, optional))

Grate the zucchini (I used a box grater) onto a clean kitchen towel or cloth napkin (see notes). Spread it out in a thin layer across the towel and sprinkle with a pinch of the salt. Let it sit for 5-10 minutes (the salt will draw the water out).

Preheat your oven to 375 degrees F. Stack the corn tortillas and cut into four quadrants, making them similar to a tortilla chip.

Roll the grated zucchini up in the towel and wring out as much water as possible over your sink.

In a large bowl, mix together the shredded chicken with ¾ cup of the salsa verde, half of the cheese, and the grated zucchini. If you chose to toast the tortillas, remove them from the oven.

Spread about ½ cup of the salsa verde on the bottom of a 9x13 casserole dish. Layer ⅓ of the tortillas (20 cut pieces) evenly across it. Add half the chicken and zucchini mixture and spread out. Add another ⅓ (20 pieces) of the tortillas and the rest of the chicken mixture. Add the remaining ⅓ of the corn tortillas, spread the remaining ¾ cup of salsa verde on top, and sprinkle with the remaining shredded cheese.

Bake at 375 degrees F for about 25 minutes, or until cheese is melted and bubbly and casserole is fully heated through. Top with cilantro and red onion (optional) and cut into 8 portions to serve.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1646842909/v7md9rrxmxjylbtcwvpo.mp4

This Green Chicken Enchilada Casserole is easy and healthy, uses only five ingredients, and has shredded zucchini added for a boost of nutritious hidden veggies! Packed with cheese, green salsa verde, chicken, zucchini, and corn tortillas, you'll love how easy it is to assemble an enchilada casserole with no tortilla rolling required!

Deliciously creamy, mildly spiced vegetarian green enchiladas! The spinach and green chili cream cheese filling keeps these enchiladas as green as can be - and extra nutritious too! They are simple to assemble with frozen spinach and sure to be an easy crowd pleaser!

Vegetarian Enchiladas Verdes with Spinach

olive oil (for cooking)

garlic (crushed)

coriander

tsp cumin

oz spinach

cream cheese

shredded cheese

oz canned diced green chilis

corn tortillas

green enchilada sauce

If you are preparing your own enchilada sauce, do that first and let it sit while you prepare the filling.

Saute the onions over a low-medium heat until soft. Add the garlic, cumin and coriander and saute for another minute, until fragrant.

Add the spinach and use a wooden spoon to break it up and mix it in with the onions and garlic. Season well - the spinach filling benefits from a good amount of salt and pepper.

Add the cream cheese, green chilis and HALF of the shredded cheese. Mix through until the cream cheese has melted in. (The cheese doesn&#39;t need to be fully melted).

Cover the bottom of a pan with a layer of enchilada sauce. Then fill 6-8 corn tortillas with the spinach filling, roll and place into the pan. (If your tortillas are smaller, you will use more.)

Pour the remaining enchilada sauce over the top and then cover the pan with foil and bake for 20 minutes.

Remove the foil, cover with the remaining cheese and bake (uncovered) for another 10-15 minutes, until the cheese is bubbling and browned.

Serve.

A delicious recipe for Green Enchiladas with corn, chicken (or black beans) and flavorful Green Enchilada Sauce. Vegetarian and vegan adaptable!

Green Enchiladas (Enchiladas Verde)

poblano chiles, divided –save half for the Enchilada Sauce

olive oil

onion, diced

garlic cloves, rough chopped

corn

cups cooked chicken breast

cumin

salt and pepper

cheese cheese

cilantro

x 6-inch corn/flour tortillas, toasted or grilled

tomatillos, husks removed, washed and quartered (leave raw!)

white onion shallots

garlic

jalapeno (optional)

water

pepper

lime juice

sugar

—–

cilantro- chopped

Char

all sides of the 3 poblano chilis over a gas burner or roast them in an oven. Once nicely charred, or tender, wrap in foil or paper bag and let steam for 10 minutes until softened. 

Make the filling

In a large skillet, heat 1 tablespoon oil over medium-high heat and add the onion. Stir for 3 to 4 minutes until tender, turn the heat down to medium and add garlic. Saute 2 minutes until fragrant. Add the corn, turn heat to medium-low and continue cooking 5 more minutes. Add diced chicken or black beans and season with salt, pepper and spices, sautéing until warmed through.  Turn heat off.

Remove poblano chilies from the foil and rinse under running water, rubbing the charred skin off with your fingers. Remove seeds and stem. Dice the chilies and add half to the filling, reserving the other half for the Green Enchilada Sauce. Add the cilantro to the filling and set aside.

Make the Green Enchilada Sauce

To a blender, add the remaining roasted poblano, raw tomatillos, onion, garlic, jalapeno, water, coriander, salt, pepper, olive oil, lime juice and sugar.  Yes, the tomatillos are raw here! Blend until smooth. Pour into a medium pot and bring to a simmer over medium heat. Simmer 5-6 minutes. Turn heat off and stir in chopped cilantro. Mix 1/4 cup of this Green sauce to the filling.

Toast the tortillas

over a stovetop gas burner using tongs, or toast in the oven or over a grill, or in a microwave. You just want to warm up them so they become pliable, to prevent breaking while rolling. Wrap in a towel.

Assemble enchiladas

 In a large 9 x 13 greased baking dish, pour just enough Verde sauce to lightly coat the bottom. On a warm tortilla, place 2 -3 tablespoons cheese in a line down the center. Top with a ⅓ cup of filling.  Roll tightly, placing it seam side down in the baking dish right on top of the sauce. Continue assembling the enchiladas until the baking dish is full. You should have 8 enchiladas.

Surround the sides any remaining filling (Or save the filling for quesadillas or tacos!) Smother the tops with the remaining poblano sauce, sprinkle with the remaining cheese.

Bake uncovered for 20-25 minutes, or until warmed through and cheese is melty.

Serve with a dollop of sour cream, fresh cilantro and hot sauce.

Hey! I was just curious if you had any problems with your tortillas falling apart and turning to mush. This was really yummy but I almost feel like the sauce overpowered the rest, I would have made a bit less sauce...was just curious if you had any tips or maybe I did something wrong??  :)

Thanks for sharing!!

These look delicious. Cant wait to try them.

Sylvia thanks for a quick Mexican smoked recipe.

oh my, this is so delicious!  It does take some time but it is well worth it.  I used black beans and am looking forward to trying it with chicken.  The pablanos I got at the local hispanic store did not have much heat but it was good none the less.  The sauce is soooo easy and very bright and flavorful.  I don't know if I did something wrong but the tortillas got kinda mushy and fell apart after they were baked, not that I cared very much since the favors were so good!!   Thanks Sylvia  for another great dinner!  I made a dozen enchiladas and it served six of us with leftovers.

Delicious! I prepared the enchiladas verde for guests. They are coming over for dinner again this week and asked that I make them again!

These enchiladas were delicious.  My enchiladas were not mushy at all, they were the perfect texture, although I did eye-ball the sauce rather than just pouring all of it on the enchiladas.  The Verde sauce could not have been easier to make and so delicious.  I did add 1/2 jalapeno to the blender - I will be using this recipe for other dishes.  The recipe doesn't say how much garlic to use in the chicken mix, so I only added one clove since there were 2 in the Verde sauce.  My prep time was much longer than 45 minutes - it took a long time to remove the skin from the peppers and I wonder if it is better to use a paper bag versus foil to steam them -- either way - these were terrific.  Now here is the bonus, for me:  I followed the filling recipe as written.  I made certain I had 1-lb of chicken breast which I poached and shredded.  While assembling, I used a 1/3 cup measuring cup to fill the tortillas.  I had so much filling left over, I surrounded the sides of the pan with some left over filling and still have at least 2-1/2 cups of filling to use.  This is not a bad thing - because I'm using it to make an "Enchilada Verde" Soup.  I'll use what I have left of the Verde sauce along with the chicken/corn filing, chicken broth, carrots, etc.  Why this happened, I do not know, but I love the fact that I'm getting two delicious meals out of one great recipe.

Delicious! I roasted the tomatillos along with the plobano and jalapeño peppers. I subbed broth for water. Will definitely make this again!

Thank you for great recipe!

I would use less onion in the sauce next time, add a jalapeño because these were kind of bland without the hot sauce addition.

Delicious recipe! It is missing the amount of garlic in the filling part of the recipe but I guessed and threw 3 cloves in and it was fantastic. Thank you for the amazing recipe!

I would not make this recipe again. I thought the flavor was good, but my enjoyment was overshadowed by the time and effort required to prepare it, and the mushy corn tortillas. I do not recommend attempting this during the work week or if hosting without attempting it first when you aren't on a schedule and do not feel too closely tied to the integrity of the presentation. I love the recipes on this site and have made many successfully, but this one was too labor intensive and messy to justify an end result that fell well short of spectacular.

I made it this afternoon for dinner and it was delicious! I substituted the queso fresco for feta and instead of fresh tomatillos I used a tomatillo salsa as they are difficult to find in UK. I made them with beans instead of meat. It was so zingy and flavoursome, felt like a wholesome meal so well balanced with a bit all you need:  some carbs, protein and lots of goodness from the veg. Thanks for yet another easy, healthy and super yummy recipe!

This recipe would be good if they recommended toasting the tortillas before covering in the sauce. The end result was tasty except the tortillas were completely soggy and gross.

I made a few substitutions but this recipe has been one of the best Enchiladas I have ever made or eaten! Cons-It takes a lot of time making &amp; it takes a lot of time cleaning up afterwards….but the recipe was so good that it was worth it! 
Substitutions:
1-Roasted Hatch Green Chilies x-hot (I love hot, spicy food) for the Poblano’s.
2-I only used 1/2 of the Cilantro &amp; Garlic.
3-I seasoned the cooked, diced chicken with salt &amp; pepper then coated it in NM red Asado powder before sautéing for 2 minutes in olive oil &amp; mixing it with the onion/garlic mixture.
4) I used Trader Joe’s frozen sweet white corn.

we loved it! it is time consuming but the taste of the green sauce was amazing. And it is true it was a bit soggy on the bottom but my crew didnt mind. i think one can play with placement for that, that is what we doing tonight. Second time in a week. Recommend.

What a great meal to start the year with. I made it a day before to serve after our snowshoeing outing. All the people loved it! Happy New Year! I plan to test many recipes from here in 2024. Thank you for such great inspiration!

https://content.jwplatform.com/videos/xGzMLhYV.mp4

Watch how to make flavorful Green Enchiladas (Enchiladas Verde recipe) with chicken, corn and Green Enchilada Sauce. 

Enchiladas Verde Video

These vegan enchiladas feature fresh corn tortillas wrapped around creamy refried bayo beans and melty cheese. They&rsquo;re smothered in tangy green salsa and topped with garnishes like crumbly cotija cheese, Mexican crema, and cilantro.

Best Vegan Enchiladas Verdes

refried beans, heated

vegan cheese

tomatillos

poblano peppers

jalapeños

½ medium white onion

vegetable broth

neutral vegetable oil

Mexican crema

Vegan cotija cheese

Vegan queso fresco

white onions

Cilantro

Shredded lettuce

If your tomatillos still have the husk on them, remove those first and give them a good rinse. Stem and seed the chiles, then bring the tomatillos, chiles, onions, and garlic to boil in a large pot. Once boiling, reduce the heat to simmer for 10-12 minutes until the veggies are soft.

In the meantime, roughly chop the cilantro and add it along with the vegetable broth and lime juice to a food processor or blender. Once the tomatillos, onions, chiles, and garlic are cooked, drain and add them to your blender as well.

Blend on medium-high until all ingredients are mixed together to your preference, about 1 minute (more time for a smoother consistency, and less for a chunkier texture).

Heat 1 tablespoon of oil in a saucepan over medium-high. Slowly pour the salsa in and bring it to a low boil. Reduce the heat and simmer for 15-20 minutes.

Sauce

Preheat the oven to 350&deg;F and heat 5-6 tablespoons of oil in a pan over medium-high. Fry each tortilla for about 10-15 seconds per side. the tortillas shouldn&#39;t be too crispy since you still want to be able to roll them.

Transfer the tortillas to a paper towel-lined plate to get rid of the excess oil. On a flat surface, add a scoop of refried beans and a handful of shredded cheese to the middle of your tortilla.

Using your hands, tightly roll it and transfer it to a casserole dish. Continue this process with the rest of the tortillas.

Assembly

The enchiladas can be served at this point, but you can bake them for 5-10 minutes at 350&deg;F to melt the shredded cheese inside.

Serve the enchiladas while warm with crumbled queso fresco or cotija cheese, Mexican crema, fresh onions, cilantro, or shredded lettuce on top. Happy eating!

Serving

Amazing. I topped them with freshly made pico, ex onions &amp; cilantro, avocado, extra enchi sauce, and vegan sour crema and it was muy delicioso!

https://www.youtube.com/watch?v=Hg54RJbAUJE

This vegan enchiladas verdes recipe highlights fresh corn tortillas wrapped around beans and melty cheese. If that's not enough to make you drool, they're smothered in a tangy green salsa and garnished with crumbly cotija cheese, Mexican crema, and more!

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